2017 PTT FwP cover.pdf 1 7/17/2017 1:38:06 PM › wp-content › uploads › 2014 › ... · 2018-05-23 · How Consumer Demand for Healthier Food Impacts Protein Use in Foods &

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2017 Protein Trends & Technologies Summary

Body in Tune: How Consumer Demand for Healthier

Food Impacts Protein Use in Foods & Beverages

Kara Nielsen, Sales & Engagement Manager USA,

Innova Market Insights

Proteins for Health: Issues, Updates

and Opportunities

Joanne L. Slavin, Ph.D., RD, Professor, Department of Food

Science and Nutrition, University of Minnesota

• Protein and Amino Acid Analysis in Relation to

Nutrition Labeling and Protein Quality

Sneh D. Bhandari, Ph.D., Director of Chemistry Research,

Silliker Inc., Merieux NutriSciences

Disruptive Ingredient Technologies: Characterizing

Plant Proteins to Predict Optimal Food Matrix Use

Denis Chéreau, Ph.D., General Manager, IMPROVE SAS

Protein Flavoring Problems: The Whys, Wherefores &

Possible Ways Out

Gary Reineccius, Ph.D., Professor and Past Department Head,

Dept. of Food Science & Nutrition, University of Minnesota

Smart Protein Blending

Laurice Pouvreau, Ph.D., Senior Scientist,

NIZO food research

Milk Protein Ingredients: Functional Properties &

How to Maximize Use in Formulating Foods

Hasmukh Patel, Ph.D., Senior Principal Scientist and Section

Manager, Dairy Foods Research and Development,

Land O’Lakes

Sponsor Profiles

Additional Resources

The world’s love affair with protein seems unabated. On the nutri-

tion front, mainstream media continues to post positive messages

on this macronutrient, with negative news infrequent and with few,

if any, new revelations. Additionally, weight management is a top

health concern. Proteins are perceived to be a positive option over

the two other choices of fat and most carbohydrates.

Global Food Forums®, Inc.’s 5th annual Protein Trends & Tech-

nologies Seminar, North America’s largest conference dedicated

to the protein ingredient market and technologies, was held May

23-24, 2017, in Itasca, Ill., USA. The Pre-conference program on

May 23rd discussed factors impacting the protein ingredient mar-

ketplace for decision-makers involved in the protein ingredient

market. The May 24th Technology Program provided insights for

product developers formulating with proteins.

Presentations or/and adapted versions made available by

speakers are online at www.GlobalFoodForums/2017-Protein-

Seminar/Store. Our 2018 Protein Trends & Technologies Seminar

will be held May 22-23, 2018, at the Westin Hotel, Itasca, Ill., USA.

www.GlobalFoodForums.com/2018-protein-seminar

Table of Contents

The contents of this publication are copyrighted. Reproduction, in whole or in part, is not permitted without the written consent of the owners of Global Food Forums, Inc. To quote materials, at minimum, please attribute to the speaker, their organization and the 2017 Protein Trends & Technologies Seminar.

The second day of the 2017 Protein Trends & Technologies Technical Program: Formulating with Proteins (which attendees could register for separately) targeted the information needs of those involved in the for-mulation of food, beverages and nutritional products. The event is also structured to allow networking among participants during breaks.

When it comes to protein fortified food and beverages, today’s consumers want it all.

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For an inside look at the team,

visit: www.globalfoodforums.com/about-us/gff-team/

Claudia Dziuk O’Donnell, Co-owner I [email protected]

Peter Havens, Co-owner I [email protected]

Jennifer Bogdajewicz Stricker, Conference Manager I [email protected]

Barbara Nessinger, Content Manager I [email protected]

Peter O’Donnell, Cover Design

Daniel Best, Summary Writer, Best Vantage, Inc.

Sharon Gerdes, Summary Writer, SKGerdes Consulting, LLC

Cindy Hazen, Summary Writer, Food Industry Specialist

Welcome! We hope you enjoy and gain useful information

from this, our 5th Protein Trends & Technologies Seminar Post-

conference Summary. We are also celebrating our 5th anniversary as a

corporation. When we launched the company in 2012, our vision was to develop a family of in-person, niche product de-velopment conferences for the food, beverage and nutritional products industries.

Each of our events, which includes the Clean Label Conference and Sweetener Systems Conference, is tied to a significant, long-term consumer and industry trends in which applied food

science plays a crucial role. The technology-based programs are designed to provide R&D and other food scientists with prac-tical and impartial formulation advice, along with consumer trend insights, emerging ingredients, regulatory updates and other factors impacting product formulations.

With food technologists as our core customers, all our company decisions are guided by how they will impact this community’s event experience. To date, our events have drawn over 2,400 at-tendees, from bench-level food scientists to VP/directors of R&D, as well as those interested in interacting with this technologist community to better understand their needs and challenges.

We hope you’ll attend some of our future events. We’ll work hard to make them your best conference experiences ever!

Warm regards,Peter Havens &

Claudia O’DonnellCo-owners, Global Food Forums, Inc.

Global Food Forums Team

The Global Food Forums Story

Global Food Forums, Inc.

P.O. Box 1421 St. Charles Ill. 60174 USA

+1.800.799.9671 I www.globalfoodforums.com

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Body in Tune: How Consumer Demand for Healthier Food Impacts Protein Use in Foods & BeveragesConsumers are bringing nutrient-dense foods into their diets based

on what they think will make them healthier. Kara Nielsen, Innova

Market Insights, sees protein as a driving force in these product

purchases. This is reflected in launches tracked from 2015-2016.

Growth of the protein market is led by sports nutrition. Protein

fits into the notion of an active lifestyle. Formats and positioning

are expanding, with the highest increase in sports bars (17%),

sports powders (12%) and ready-to-drink categories (11%), as

people look for more convenience and accessibility.

Specificity is also in demand. “We now have targeted products

that focus on every moment and every bodily need,” observed

Nielsen. This includes pre-workout, which concentrates on ener-

gy and muscle-building; intra-workout for a boost to finish; and

finally, the recovery side. Different protein ingredients are being

marketed as key to each one of these stages.

With more people participating in sporty activities, expansion is

targeting more consumer segments. Niche products are positioned

to attract consumers with an active lifestyle, or they may be designed

for a certain demographic, such as sex or

age group. Positioning is also spreading

beyond athletic categories.

“Sports nutrition is becoming more

normalized,” she continued, with 17%

more product launches with a snacking

claim, and in innovative formats and cu-

linary flavors. The category is migrating

into more mainstream foods formats,

such as nut butters, bagels and waffles.

Protein-enriched snacks are ideally po-

sitioned, because they often have other

healthful benefits that are less common in

other snacks. Additional health claims may

include gluten-free, high-fiber or low-fat.

“The protein claim has moved out quick-

ly over a number of years into every aisle

of the grocery store,” Nielsen said. Dairy is

experiencing the largest growth of products

featuring sport-related claims (up 46% in

2016 vs. 2015). Ready meals saw a 32% in-

crease with the movement of protein pulses

into pasta and other products with reduced

carbohydrates. Cereal products rose 24%.

Specialization continues with products targeted for seniors or

children; for on-the-go breakfast or lunch; and for weight manage-

ment and satiety. Yet protein claims also have broad appeal as part

of an everyday lifestyle. Product labels may boast protein for health

and convenience. Some products are directed to certain times of

the day—from breakfast to fuel the morning to a mid-afternoon

energy boost.

Protein-rich ingredients also have a place in indulgent treats. A

Mars bar that is fortified with 19g protein may be a guilt-free choice

over an ordinary Mars bar. Similarly, high-protein frozen yogurt or

chocolate pudding may be perceived as a healthier option.

Consumers not only want to know the amount of protein; they

are also paying more attention to the source of protein. They are

looking for identification of the protein and to understand the con-

tents of a protein blend.

Nielsen foresees more formulations with premium ingredients

and deeper interest in amino acids, as the sports nutrition category

evolves. Continued expansion into mainstream aisles will bring

more food-like products in convenient formats targeted for con-

sumer segments.

For consumers who seek to get their bodies in tune with person-

alized protein, she recommends enhancing products with real food

Dairy-based protein continues to be the strongest and fastest growing ingredient in sports nutri-tion, foods for babies and toddlers, and cereals. Plant proteins are highest in the cereal category but low in the sports nutrition category.

% of products with a protein claim tracked with dairy-based proteins (global, 2016)

Dairy-based protein

Sports nutrition 78.3%

Baby & Toddlers 43.4%

Cereals 24.4%

Dairy 14.8%

Ready meals 10.1%

% of products with a protein claim tracked with plant-based proteins (global, 2016)

Plant-based protein

Cereals 39.8%

Meat, Fish & Eggs 30.5%

Bakery 28.7%

Sports nutrition 24.3%

Ready meals 14.2%

Dairy and Plant Proteins Divided Among Food Categories

Dairy big in sports nutrition, baby & toddlers

Plant stronger in everyday food

SOURCE: KARA NIELSEN, INNOVA MARKET INSIGHTS; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR


ingredients. “Plant-based protein will continue to grow. It’s part of

our ethos right now in thinking, whether it’s environmental (ani-

mal welfare), or health and nutrition (reducing cholesterol).” There

are a lot of different reasons for choosing plant-based products. She

believes catering to that need is important.

With protein claims increasingly driving activity across catego-

ries, one wonders when the trend might stall. “As someone who

talks about trends, I keep thinking we’ve hit ‘peak protein.’ It doesn’t

seem like we’re quite there,” Nielsen said.

“Body in Tune: How Consumer Demand for Healthier Food Impacts

Protein Use in Foods & Beverages,” Kara Nielsen, Innova Market

Insights, Netherlands, [email protected]

Proteins for Health: Issues, Updates and OpportunitiesUniversity of Minnesota nutrition and food science Professor

Joanne Slavin addressed the comparative qualities of plant and

animal proteins by highlighting some stark implications for prod-

uct developers and vegans.

“The most important macronutrient that we have in our diet

is protein,” she began. “In the end, fats and carbohydrates are just

calories. Proteins, however, are comprised of 20 amino acids, nine

of which cannot be manufactured by a healthy adult body and are,

therefore, essential nutrients.”

With protein, therefore, it isn’t just a question of quantity, but

also quality and availability. This is where Slavin

anticipates challenges on the food and beverage

horizon.

So…what do proteins do? They provide the

building blocks for tissues, balance body fluids,

control acidity, are integral to the immune func-

tion, produce hormones and enzymes, manage

gluconeogenesis, deliver energy and signal satiety.

“Whereas I can survive for a long time without

most nutrients, the only two nutrients that I

absolutely need in order to survive are water and

protein,” Slavin said.

“We can easily calculate how much protein peo-

ple need,” she added. “We know that protein needs

increase during periods of growth, pregnancy and

lactation. We also know that protein requirements

begin to decrease after age 25.”

“The Acceptable Macronutrient Distribution

Range (AMDR) for protein intake is 10-35%

of calories,” continued Slavin. Given that the

Daily Value for protein is generally constant for individuals, re-

duced-calorie diets increase the required proportion of protein

and vice versa. And, unless one has a kidney malfunction, “there is

no upper limit for protein consumption, other than cost.”

However, individual protein intake requirements depend heav-

ily on protein composition: A protein low in essential amino acids

Protein Digestibility-Corrected Amino Acid Scores (PDCAAS)

Tree nutsHemp seed

Pea flourVegetables

Chick pea flourSoybean flour

Pea protein isolateMycoprotein

BeefCanola protein isolate

ChickenCow’s milk

Egg whiteIsolated soy protein

Whey protein

0.0 0.2 0.4 0.6 0.8 1.0

Percent Daily Values (%DV) on food and beverage packaging require a PDCAAS value of 1.0 if a protein claim will be made. However, unless highly processed, plant proteins contribute lower quantity and availability of essential amino acid values to diets than do animal proteins.

As people switch from animal to plant protein, there may be an in-creasing number of consumers, especially adolescent females, on low-quantity, low-quality protein diets.


necessitates a higher level of intake in order to fulfill the body’s es-

sential amino acid demand. Whereas animal proteins (eggs, milk,

meat, seafood) reflect the perfect amino acid balance for humans,

plant proteins do not. In addition, plant proteins are not as readily

available nutritionally.

So, how to determine proteins? The FDA requires use of the

Protein Digestibility-Corrected Amino Acid Score (PDCAAS)

analysis for products other than for infants. It is, however, expen-

sive and currently requires animal sacrifice (a “no-no” for many

consumers).

“The only measure of protein efficiency allowed on a product

label is the % Daily Value (%DV), but you must have a PDCAAS

value of 1.0 before you can list your product’s %DV for protein,”

stressed Slavin. This is difficult to achieve using plant proteins.

When humans lack the essential amino acids whereby to build

new protein, our bodies break down existing proteins (e.g.,

muscle) in order to construct the “more important” proteins,

explained Slavin. Consequently, a diet consisting of an adequate

intake of protein can still be deficient in essential amino acids,

leading to tissue breakdown.

“When people switch from animal to plant protein, it becomes

more challenging,” cautions Slavin. “I think that we are going

to see increasing numbers of consumers on both low-quantity,

low-quality protein diets, especially among adolescent females.”

Vegans take note!

The PDCASS value of plant proteins can be improved

through blending and/or refining. Soy protein isolates have

a PDCAAS value close to 1.0, “but only because ingredient

manufacturers manufacture them that way. The only way to

improve plant protein quality is by processing it…which goes

against current consumer food trends favoring minimally pro-

cessed whole foods.”

To conclude, even though total or average protein intakes

may seem adequate, protein quality and availability must also

be factored into food choices. Protein is an essential nutrient,

and reduced-calorie diets, though appropriate, must necessar-

ily contain a higher proportion of protein in order to provide

essential amino acids. As consumers move from away from

animal proteins toward plant proteins, they should consider

how protein quantity, quality and availability affect their nu-

tritional status.

“Eventually, consumers will discover these linkages, and they

may feel misled; hopefully, it will also force the FDA to revisit

its protein labeling rule requiring a PDCAAS level of 1.0 before

protein %DV can be listed on packages,” she said. This will help

clarify how good a source of protein the product actually is.

“Proteins for Health: Issues, Updates and Opportunities,” Joanne

Slavin, Ph.D., University of Minnesota Dept. of Food Science and

Nutrition, [email protected]

Protein and Amino Acid Analysis in Relation to Nutrition Labeling and Protein QualityProtein serves structural, functional, physiological and metabolic

roles in the body. The quality of dietary protein is largely deter-

mined by its amount of indispensable (essential) amino acids. Of

the 20 amino acids present in protein, nine are indispensable and

must be supplied by the diet.

Whey proteins are good sources of branched-chain amino acids,

which are important for muscle synthesis. Cereals and grains are

usually deficient in lysine; however, a mixture of pulses and grains

can create a complete protein. Collagen lacks tryptophan and so is

not a good-quality protein.

“Additional nutrients present in the protein food can make

it more or less valuable in the diet. Animal foods often contain

saturated fat and cholesterol, whereas plant foods are rich in

dietary fiber and phytonutrients,” said Sneh Bhandari, Ph.D.,

Merieux NutriSciences, in his presentation titled “Protein and

Amino Acid Analysis in Relation to Nutrition Labeling and

Protein Quality.”

In the U.S., Protein Efficiency Ratio (PER) is the required meth-

od of calculating protein quality in foods for infants one year of

age and younger, and PDCAAS is used for other foods. Canada

recognizes PER as the preferred method but allows PDCAAs

when PER is not available.

Bhandari explained that the Kjeldahl method of protein anal-

ysis is based on total nitrogen content and has been widely used

and often referred to as crude protein. Originally, all proteins were

Protein Quality—DIAAS vs. PDCAAS

SOURCE: SNEH BHANDARI, SILLIKER /MERIEUX NUTRISCIENCES; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR

1 DIAAS uses non-truncated AA scores for food ingredients. PDCAAS values >1, but truncates to 1.

2 DIAAS uses ileal AA digestibility value for each individual AA. PDCAAS uses fecal rather than ileal estimates of protein digestibility.

3 FDA recognizes DIAAS importance in evaluating protein quality when true ileal AA digestibility data are used.

4 However, FDA declined to replace the PDCAAS with DIAAS in the final rule (2016) due to “insufficient data to implement,” among other reasons.

The DIAAS method corrects some PDCAAS issues but, for now, the FDA is not replacing PDCAAS with DIAAS.

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estimated to contain 16% nitrogen, and protein was calculated by

multiplying the nitrogen value by 6.25. However, in 1941, factors

ranging from 5.3-6.38 were established for specific food matri-

ces. The FAO allows the conversion factor of 6.25 to be used for

all foods, but the FDA requires AOAC-approved methods using

specific conversion factors to be used when calculating PDCAAS.

Non-protein nitrogen, which often exists as soluble nitrogen, must

be deducted from crude protein values to calculate true protein.

Another common protein analysis is the Combustion/Dumas

method, which measures oxides resulting from nitrogen combustion.

Other less common methods use reflectance or transmission NIR.

To analyze individual amino acids, the protein is hydrolyzed in

6M HCL for 18-24 hours at 110° C. Some amino acids are readily

oxidized or damaged by acid hydrolysis. For example, tryptophan

can be almost completely lost by acid hydrolysis, so an alkaline

hydrolysis is performed instead. The sulphur-containing amino

acids methionine and cystine degrade during acid hydrolysis and

are protected by prior performic acid oxidation. Individual amino

acids are commonly separated by ion-exchange chromatography,

followed by post-column derivatization. Tryptophan can be ana-

lyzed by ion-exchange or reverse-phase HPLC methods.

In 1993, the FDA adopted PDCAAS as the official method to

determine protein quality, Bhandari noted. The first step is to

analyze crude protein and essential amino acid concentrations.

Next, the amino acids’ values must be scored against a reference

pattern. The value for the limiting or lowest essential amino acid

is the Amino Acid Score (AAS). The second step is to determine

Protein Digestibility (PD). Human values are ideal, but rat values

are often used. Finally, AAS is multiplied by PD, and values over

1.0 are rounded down to 1.0 (that is, when AAS is multiplied by

PD and, if the resulting PDCAAS value is 1.05 or 1.8, it is rounded

down to only 1.0).

There are several issues with the PDCAAS method, including

the fact that fecal digestibility values are less accurate than ileal

digestibility values. The Digestible Indispensable Amino Acid

Score (DIAAS) method was recommended by FAO/WHO in

2013 to address these issues. The FDA agrees that DIAAS is a

better method, but it declined to replace PDCAAS as the method

for calculating nutrition labels in the 2016 final rule, because

there was insufficient data to implement DIAAS. There are ad-

ditional guidelines for reporting protein values on the Nutrition

Facts panel.

Consumers continue to demand healthy quality protein. Accurate

analysis of protein content will enable food manufacturers to make

appropriate protein claims, Bhandari concluded.

“Protein and Amino Acid Analysis in Relation to Nutrition Labeling

and Protein Quality,” Sneh Bhandari, Ph.D., Merieux NutriSciences,

[email protected]

Disruptive Ingredient Technologies: Characterizing Plant Proteins to Predict Optimal Food Matrix UseBoth wet- or dry-process pathways are used to industrially concen-

trate and purify (“refine”) proteins to desired-quality parameters.

The ideal is to provide the highest degree of

purity and quality for the lowest possible cost.

The tradeoff is that the purer and more unde-

natured a protein, the more expensive it is.

Denis Chéreau, Ph.D., CEO of IMPROVE

SAS (Dury, France), reviewed emergent tech-

nologies that promise to significantly improve

the purity, quality and economics of protein

processing. IMPROVE SAS is a private R&D

laboratory focused on food, feed, cosmetic and

agro-material technologies.

“There are four key elements whereby to

characterize proteins,” said Chéreau, “nutritional

value, functional properties, organoleptic quali-

ty, and labeling and health-claims compliance.”

Nutritional value depends upon the pres-

ence, integrity and bio-availability of amino

acids. Functional properties depend upon the

To analyze individual amino acids, protein is hydrolyzed in hydrochloric acid. Certain amino acids, such as tryptophan, are readily damaged by acid hydrolysis, so an alkaline hydrolysis is used.

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interfacial properties of native protein structures. Organoleptic

properties rely on the matrix surrounding the protein and the raw

material. Health claims and labeling compliance provide the in-

terface whereby a protein meets consumer expectations and stays

aligned with regulation.

In today’s consumer market, “one has to consider protein al-

lergenicity, anti-nutritional factors, peptide bioactivity, clean label

perceptions, GMO status, ‘organic’ compliance, plant origin and

protein purity,” said Chéreau. All of these factors enter into pro-

cessing considerations.

Chéreau catalogued some potentially “disruptive” technologies

that promise to further enhance protein quality, consumer expec-

tations and processing efficiencies. Some examples:

Dry refining. An advantage to dry processing is its compat-

ibility with clean and organic labeling expectations, explained

Chéreau. “It also helps to preserve a protein’s native nutritional

value and functional properties.” Milling techniques optimized

to yield ultra-fine seed flours, when combined with high-speed

air classification, yield high-protein fractions. “Using an air

classifier at 16,000rpm, we have been able to yield faba bean

fractions with up to 70% purity,” said Chéreau. There is a trade-

off, however, between purity and yield. One promising method

being investigated to enhance yield is to apply a “coronal dis-

charge” to the flour and then separate the high-protein fractions

based on their surface electrical charges.

Wet refining. Ultra-fine, milled dry plant-protein fractions

can be further solubilized and purified through heat coag-

ulation, isoelectric precipitation or membrane filtration.

Efficient protein solubilization begins with very fine-

milled particles. “We have been able to achieve close to

100% protein solubility in faba beans at pH 9-10, using

300 micrometer (micron)-sized particles, with 88.3%

extraction efficiency,” said Chéreau. The structures of

the dry particles are also important. Each technique can

yield protein isolates in the 80-92% concentration range

with 70% yields. However, both heat coagulation and

isoelectric precipitation can yield protein denaturation

or organoleptic shortcomings, while conventional mem-

brane filtration remains expensive.

Chéreau reviewed a number of “disruptive” technologies

that could enhance the economic efficiencies of these pro-

cesses. A few examples:

Forward osmosis uses semi-permeable membranes and

a proprietary draw solution comprised of a “food-grade

GRAS liquid” that can “easily be regenerated at very low

cost.” The operating temperatures for this step are between

10-50˚C, optimizing protein integrity. However, work is still

underway to identify membranes able to operate at the pH

9-10 range for optimum solubilization. “The process requires

very little energy; is easy to scale-up; and integrates easily into

existing processing lines,” said Chéreau.

Dynamic cross-flow filtration uses rotating ceramic disks

to generate turbulent flow across membranes, resulting in

significant energy savings… “as much as five times less than

conventional systems,” claimed Chéreau. “This system works

well with high-viscosity fluids.” The researchers are still work-

ing to resolve issues with high-viscosity by-product stream

utilizations.

Electrostatic spray-drying shows promise for highly

sensitive proteins, such as egg or milk proteins. The process

electrically charges solvent particles, causing them to migrate

to the exterior of the particles in a nitrogen environment,

yielding enhanced drying efficiencies while minimizing energy

costs. Drying temperatures for this process are 80˚C vs. 180˚C

for more conventional spray-drying.

In sum, the presentation offered an encouraging and creative

view of how next-generation, “disruptive” protein technologies

could be mixed and matched to enhance quality and function-

ality with significant cost-savings.

“Disruptive Ingredient Technologies: Characterizing Plant Proteins

to Predict Optimal Food Matrix Use,” Denis Chéreau Ph.D., General

Manager, IMPROVE SAS, [email protected]

One Key Functional Property: Solubility

SOURCE: IMPROVE; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR

2 4 6 8

pH

10 12

SoyRape seedWheat

100

90

80

70

60

50

40

30

20

10

0

Nutritional value, functional properties, organoleptic quality, and labeling and health-claims compliance are the four key elements by which to char-acterize proteins. For example, solubility is an important functional property.

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Protein Flavoring Problems: The Whys, Wherefores & Possible Ways Out From a food or beverage product developer’s point

of view, does it make more sense to match the

flavor to the protein or the protein to the flavor?

This is only one of the questions addressed by re-

nowned University of Minnesota flavor expert, Gary

Reineccius, Ph.D., during his discourse on the art

and science of flavor.

“Flavor” is a holistic response to chemical stimuli

contributed by specific combinations of selected

and highly reactive aroma chemicals (ca.11,300 have

been identified in nature); non-volatile tastants

(salty, sweet, sour, bitter, umami); and chemesthetic

signals (e.g., heat of peppers and cooling of menthol).

These combined chemical stimuli provide a pattern of

signals to the brain that then are perceived as flavor.

This same constellation of sensory signals must be rigor-

ously managed throughout a food’s manufacturing, storage,

handling and preparation processes to ensure that, in the end,

“the balance of a product’s sensory inputs meets our expecta-

tions,” said Reineccius.

Proteins in food are very reactive systems, he continued.

Proteins can trap flavors in multiple ways through hydro-

phobic, hydrophilic or ionic reactions; or through covalent

bonding with amino acid side chains to prevent their volatil-

ization and sensory detection in the nose and mouth.

Reineccius proceeded to catalog some of the reaction

pathways whereby protein-flavor interactions impact prod-

uct quality. For example, the oxidative decomposition of

residual phospholipids resulting in grassy, beany flavor-notes

in soy and other legumes is well-known. Phospholipids are

especially difficult to separate from legume proteins during

processing, but he noted that the University of Wisconsin had

recently been granted a patent on the use of cyclodextrins

to strip phospholipids from plant protein streams. Heat and

oxidation create their own sensory off-notes for animal pro-

teins, such as in Maillard browning reactions in milk proteins

during storage.

So, what are good strategies for dealing with the chal-

lenges of protein-flavor binding or off-flavor development?

Reineccius counseled a methodical approach. The first step is

to identify the off-flavor notes. Next, try to link the identified

off-flavors to specific processing steps. Ask oneself if there are

practical fixes to the process, storage and/or handling condi-

tions responsible for Maillard browning reactions, oxidation

or protein hydrolysis.

If the creation of off-flavor compounds is unavoidable, can

the solubility or volatility properties of the identified off-flavor

compounds be used to remove them (e.g., solvent extraction,

adsorption or heat-stripping)? “You don’t want to have to design

a flavor system around the off-flavor notes, if you can avoid it,”

said Reineccius. He was highly skeptical of flavor-masking agents.

“There has been some progress with this approach for bitterness,

but I have yet to see success in truly masking off-odors.”

Another approach is to select proteins based on their flavor

reactivity. Different proteins absorb/chemically react with spe-

cific flavor compounds at different rates. Thus, there may be an

opportunity to pair specific flavors with certain proteins.

“Often, one flavor compound characterizes, is absolutely

key, to a product’s flavor profile (additional components

round out or complete the flavor profile),” said Reineccius.

Benzaldehyde, for example: “When tart, we perceive benzalde-

hyde as cherry; if not tart, it’s almond.” He described how one

of his students used protein bars—fortified with whey, soy,

pea and rice protein and stored at 45˚C—to document how

benzaldehyde binding was significantly greater for pea and

whey proteins than it was for rice or soy proteins. Hence, one

might opt for rice instead of whey protein in cherry- or al-

mond-flavored products. (See chart “Benzaldehyde (Cherry/

Almond) Binding by Proteins.”)

“Here is my advice, said Reineccius: “When working on a

project that involves protein and flavor interactions, work

Benzaldehyde (Cherry/Almond) Binding by Proteins

SOURCE: SIA AND REINECCIUS, 2017 UNPUBLISHED WORK. UNIV OF MINN, ST PAUL; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR

6

5

4

3

2

1

0

Weeks of storage

1 2 3 4

Flav

or In

tens

ity

(rat

io o

f fla

vor

to b

ench

mar

k) SoyRicePeaWhey

Different proteins bond with different flavors differently. In this experiment, whey and soy quickly stripped volatile benzaldehyde (cherry or almond flavor) mole-cules from model protein bar system stored at very high temperatures. Thus no levels are shown in the graph above. Equivalent concentrations of rice or pea pro-teins allowed for better retention of this flavor, in this one case.

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closely with people that have experience in this area, because

it (flavor chemistry) is still an art. Otherwise, if we depend

only on science to tell us what we need to know, we are in

trouble. We have much to learn yet.”

“Protein Flavoring Problems: The Whys, Wherefores &

Possible Ways Out,” Gary Reineccius, Ph.D., Professor and

Past Department Head, Dept. of Food Science & Nutrition,

University of Minnesota, [email protected]

Smart Protein BlendingFood formulators can choose from a wide range of proteins

from plant and animal sources, as well as novel sources—in-

cluding algae, insects and hydrolysates. Both consumers and

government agencies are demanding greater use of plant

proteins, but blending different proteins can be challenging.

“Smart blending of plant and animal proteins enables industry

to optimize nutritional value, sustainability and price,” said

Laurice Pouvreau, Ph.D., Senior Scientist Protein Functionality,

NIZO, in her presentation.

Protein blends can come from the same source (i.e., dairy ca-

sein and whey); from a mixture of proteins (i.e., whey and soy);

or from a mixture of intact and hydrolyzed proteins. Processing

conditions will affect final product properties, as will pH, tem-

perature and the ratio of ingredients. The blended proteins may

act synergistically or antagonistically. Pouvreau provid-

ed a number of examples.

Ovalbumin is the main protein in egg white, and the

purity of this protein directly influences its functional

properties. Increasing the salt concentration affects the

elasticity and water-holding capacity of the gel and will

also have a dramatic effect on the salty taste perception

of the finished product.

In yogurt manufacturing, pre-heating the milk creates

whey aggregates. The pH at which you apply pre-heating

is extremely important, as is the casein/whey ratio. The

ratio casein/whey and the pH at heating will depend on

the firmness of the yogurt targeted.

Pouvreau also noted that infant formula is produced

using a blend of skim milk powder and whey protein

concentrate. Heat-loading these ingredients during

manufacture can result in protein instability, leading to

insolubility and white flecks. Research revealed that the

heat stability of the mixture, rather than the heat stabili-

ty of one ingredient, determines the final stability of the

infant formula.

A model protein bar system was composed of roughly 45%

carbohydrate syrup, 45% milk protein and 10% glycerol. Studies

of these bars with combinations of sodium caseinate and whey

protein isolate revealed a different hardening profile of caseinate

vs. whey protein, Pouvreau said.

Protein Blends with Plant Proteins

Plant proteins are used in a wide range of products, ranging from:

Protein bars, processed meat

Infant formula, elderly and clinical food

• Heat stability and ingredient solubility

• Viscosity

• Ingredient compatibility = smart blending

But a broader and more extensive use of plant proteins is often limited by

lack of dispersibility

• Increase plant protein use by blending with animal proteins

• Protein-protein interactions in various applications

• Soluble vs. commercial plant proteins

SOURCE: LAURICE POUVREAU, PH.D., NIZO FOOD RESEARCH; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR

Applications utilizing plant proteins are increasing, but unique challenges are also created.

Using a highly functional rather than a regular commercial pea pro-tein in a sodium caseinate/pea protein blend will improve emulsion stability.

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When a blend of whey and pea proteins is heated, a number of

insoluble wet pellets develop. Increasing the ratio of whey in the

blend will increase the amount of soluble matter vs. insoluble

matter. Results showed that whey and pea proteins co-precip-

itate, but the least amount of insoluble matter was produced

when the pH was increased from 7.1 to 7.4. Heating longer helps

to solubilize the pea protein. A pH greater than 7.0 is critical for

pea protein solubilization.

Pouvreau went on to say that in a mixture of sodium caseinate

and soy protein, 30% of sodium caseinate was replaced with soy

protein. Without heat treatment, there was a distinct change in

the microstructure and firmness of the gel. To create a gel that

was closer to sodium caseinate, a heat treatment was applied

to the combined soy protein and sodium caseinate. By slightly

changing the pH, it was possible to produce a gel with mechan-

ical and taste properties similar to a 100% sodium caseinate gel.

Adding 1% of soy creates a huge change in microstructure and

water-holding capacity of soy/whey gels. By gradually replacing

whey protein with soy protein, the stiffness of the gel decreased

exponentially, while the firmness decreased linearly. Research

revealed that the soy and whey proteins were creating a network

and aggregating together

Most commercial soy protein dissolves poorly, producing

a weak gel with a large amount of insoluble matter in the gel.

Homogenization of soy protein solutions at 400/50 pressure

significantly decreases the amount of

insoluble matter in the gel.

Increasing the amount of regular

commercial pea protein in a sodium

caseinate/pea protein emulsion increas-

es the amount of insoluble matter and

decreases the stability of the emulsion.

However, if one uses a highly functional

pea protein, the results are closer to those

of a 100% sodium caseinate emulsion.

Pouvreau concluded with the point

that protein blends can be synergistic

or antagonistic. Smart blending can

address common obstacles and produce

a finished product with a complete nu-

tritional profile, excellent texture, cost

optimization and a clean taste.

“Smart Protein Blending,” Laurice Pouvreau,

Ph.D., Senior Scientist Protein Functionality,

NIZO, [email protected]

Unlocking the Potential of Dairy Proteins A good understanding of protein functionality will enable food and

beverage formulators to optimize protein use in a wide variety of

applications including, beverages, bars, soups, sauces and retorted

products. There is a structure-function relationship. “The protein

type, chemical composition, structure, amino acid profile, sequence

of amino acids and hydrophobicity all contribute to protein func-

tionality in the finished product. Ingredient processing will have

a dynamic effect on protein performance,” said Hasmukh Patel,

Ph.D., Ingredient Solutions Platform, Land O’Lakes, Inc., in his pre-

sentation titled, “Milk Protein Ingredients: Functional Properties &

How to Maximize Use in Formulating Foods.”

Casein and whey protein have very different structures.

Whey proteins are globular proteins in their undenatured

state. When heated, they unfold and interact through sulfhy-

dryl groups and are very heat-labile. Variations in processing

of whey ingredients can achieve a wide range of final textures

in food products. In contrast, casein proteins are colloidal

aggregates with limited tertiary and quaternary structure.

Their low content of sulphur-containing amino acids in the

casein and limited tertiary and quaternary structure means

that they are very heat-stable.

Milk proteins contain both casein and whey in a ratio of

80/20. They are highly functional ingredients with excellent

Performance of Dairy Protein Ingredients

Various formulations and process parameters affect the performance of proteins in the final product.

Performance of Dairy Protein Ingredients

pH of product Processing (UHT, retort,

pasteurization) direct/indirect

Added minerals/ionic strength

Type & amount of minerals (e.g., mono-

vs. divalent); Concentration

of protein

Type of proteins (e.g., casein/whey,

other proteins)

Other component present

Storage conditions & storage-related

changes

SOURCE: HASMUKH PATEL, PH.D., LAND O’LAKES; 2017 PROTEIN TRENDS & TECHNOLOGIES SEMINAR

Both formulation and process parameters affect the performance of dairy protein ingredients.

22 ©Global Food Forums®, Inc. 2017 Protein Trends & Technologies Seminar

solubility and hydration properties, and add little viscosity or

water-binding. Performance of dairy protein ingredients will

be influenced by many factors including pH of final product;

process parameters; added minerals; type and concentration of

protein; other components in the formula; and storage condi-

tions. Patel went on and discussed several protein properties.

Solubility is the ability of a protein to go into solution

and remain soluble under different processing conditions.

Protein ingredients with optimal solubility will minimize

defects, such as chalkiness or grittiness; avoid sedimentation

and floating particles; and provide desired nutritional and

functional benefits, Patel said.

Compared to a number of other protein ingredients, whey

protein isolate has excellent solubility over a wide range of

pH levels. Factors which affect solubility include reconsti-

tution temperature, mineral content of the water and pH of

the solvent. Other formula components, such as sugar, will

compete with the protein for solubility. Whey proteins are

most soluble in the wide pH range from 3.0-7.0, while milk

proteins or casein based ingredients perform optimally closer

to pH 6.7.

Heat stability can be defined as ability to withstand severe

heat treatment such as UHT or retort temperatures without

coagulation, precipitation, excessive thickening, gelation or

viscosity increase. Coffee creamers, soups, sauces, evapo-

rated milk, UHT and retorted beverages, baby formula and

shelf-stable products are severely heat treated. Therefore,

heat stability of dairy components is an important attribute

in such products.

When whey protein solutions are heated, they denature/

unfold, aggregate and interact with each other. When heat-

ed at higher protein concentrations (e.g., more than 8-10%

protein content), they aggregate and cross-link to form a gel.

Additives, such as sugars, phosphate and citrates, can im-

prove heat stability, as can processing adjustments including

pre-heating and homogenization.

Emulsification is the ability of two immiscible liquid (e.g.,

oil and water) to remain in a stable solution. The proteins

in milk and the phospholipids that are present in the cream

and buttermilk can successfully act at oil/water interfaces to

form and stabilize emulsions, thus functioning as clean label

emulsifiers, Patel advised.

New developments in dairy ingredient processing are

creating additional opportunities for dairy protein use. For

example, innovations in membrane technology have allowed

dairy manufacturers to produce a wide range of higher value

ingredients, such as whey protein concentrates and isolates;

milk protein concentrates and isolates; and ingredients rich

in specific protein fractions. Native whey is filtered directly

from fresh milk and is not a co-product of the cheese-making

process. It has a cleaner flavor and better clarity than tradi-

tional whey.

Regular milk protein concentrate (MPC) has a ratio of

80/20 casein-to-whey, but suppliers can produce micellar

casein with higher ratios of casein-to-whey. These milk pro-

tein ingredients have clean flavor and improved heat stability,

making them valuable in applications such as retorted meal

replacement, nutritional or sports beverages. Carbon di-

oxide treatment can be used to create MPC with improved

functionality, such as better solubility, heat stability and

emulsification. These MPC have superior solubility over 180

days of ingredient storage, Patel said.

Patel also explained that milk proteins have different

charges at different pH. Using charged membranes, dairy

processors can produce pure protein fractions, for example,

alpha α-Lactalbumin (up to 97% purity) and β-Lactoglobulin

isolates (up to 87% purity) without use of chromatography.

This technology is currently being researched at UW Madison

by Professor Etzel.

These newer dairy protein ingredients add to the list of val-

ue-added dairy ingredients that can be tailored to the needs

of specific end-uses or applications, Patel concluded.

“Milk Protein Ingredients: Functional Properties & How to

Maximize Use in Formulating Foods,” Hasmukh Patel, Ph.D., Senior

Principal Scientist and Section Manager, Dairy Foods Research and

Development, Land O’Lakes, [email protected]

A heart-felt thank you goes to the speakers,

sponsors, tabletop exhibitors and attendees

who dedicated their valuable resources to

making this event a success. We invite you to

mark your calendar for the 2018 Protein Trends

& Technologies Seminar that will take place on

May 22-23, 2018, again in the Chicago area.

[www.globalfoodforums.com/

2018-protein-seminar/]

www.GlobalFoodForums.com

Clean Label Conference March 27-28, 2018 • Westin Hotel, Itasca, Illinois, USA

The tagline “Sophisticated Solutions for Simplified Products” embodies the emphasis on food science-based answers to the formulation of “simple,” consumer- and export-friendly ingredient labels. Speakers deliver critical insights and hands-on technical advice on the use of emerging, “natural” and multifunctional ingredients supporting the development of clean label foods and beverages.

Target audience: Food & Beverage R&D/Product Developers www.GlobalFoodForums.com/2018-Clean-Label

Protein Trends & Technologies Seminar

May 22-23, 2018 • Westin Hotel, Itasca, Illinois, USA

May 22nd Pre-conference “Business Strategies”: Critical protein ingredient market and trend information for those making strategic business decisions in the protein ingredient industry.

May 23rd Technical Program “Formulating with Proteins”: Focuses on the development of protein-enhanced foods, beverages and nutritional supplements. Presentations on the food science behind protein ingredients. Consumer interests, emerging nutritional benefits and regulatory issues are also covered.

Target audiences: May 22rd - Suppliers & Industry Executives ● May 23th -Food & Beverage R&D/Product Developers

www.GlobalFoodForums.com/2018-Protein-Seminar

Sweetener Systems Conference October 23, 2018 • Hyatt Hotel, Oak Brook, Illinois, USA

Providing insights and actionable information on hot topics related to sweeteners. Examples include updates on consumer attitudes, sugar reduction formulations, nutritional aspects, emerging technologies, sensory, regulatory and analytical issues. Core to the event will be the properties and interactions of ingredient impacting sweetness perception and performance of finished products.

Target audience: Food & Beverage R&D/Product Developers www.GlobalFoodForums.com/2018-Sweetener-Systems

Exhibitor and Sponsorship Information Peter Havens, Co-owner [email protected] 1-630-621-0230

Program & Speaker Development Claudia O’Donnell, MBA, MSc, Co-owner [email protected] 1-800-799-9671 Ext. 3

2017 Global Food Forums® R&D Report: Protein Ingredients Newly Price Reduced

A market research report on 200 US-based product formulators’ opinions on current and future uses and needs of protein ingredients. The R&D Report provides strategic analysis and actionable data on the difficult-to-obtain key drivers of protein ingredient selection.

www.GlobalFoodForums.com/PIR

Global Food Forums Portfolio


Arla Foods Ingredients is a global leader in natural whey ingredients for products in a range of catego-ries—from sports, clinical and infant nutrition to beverages, bakery, dairy and ice cream. The cornerstones of our business are innovative ingredi-

ents, world-class facilities and a staff of dedicated experts. Drawing on our portfolio of functional and nutritional whey proteins, milk minerals, lactose and permeate, our expert team delivers solutions that bring new food products quickly and efficiently to market. Our application centers run hundreds of customer product trials every week. All ingredients are produced using state-of-the-art processing technology at our plant in Denmark, or by one of our joint ventures in Argentina, Germany and the UK.

Axiom Foods, the world’s first, largest innovative manufacturer/distributer of plant proteins, started with

patent-pending Oryzatein® brown rice protein, then pea and sacha inchi proteins plus sweeteners and dairy milk alternatives, and more is on the way. Since 2005, Axiom has been known for the largest, most suspendable, best-tasting, hexane-free commercial supplies; the only FDA GRAS classifications; an extensive Quality & Heavy Metals Management Program; and the most SKU options. It is also leading the industry on establishing Plant Protein Month for educat-ing retailers and consumers. And it has the only third-party research showing allergen-friendly Oryzatein is as good as whey at building muscles and aiding exercise recovery.

The CP Kelco portfolio of hydrocolloid stabilizers and texturizers is full of tools to develop tasty, indulgent, low-er-, low- or no-sugar foods

and beverages. Formulators look to CP Kelco to suspend botanicals in new-age energy drinks; stabilize protein in fruit smoothies; create creamy liqueurs; and recover body in reduced-calorie beverages, to name just a few examples. Let our innovation and technical expertise bring the benefits of hydrocolloids to your reformulation challenges and opportunities.

About Fenchem: Headquartered in Nanjing, China, with sales, service and warehous-ing around the globe, we have established our brand as one of quality, consistency and reliability. For more than two decades, we have dedicated ourselves to state-of-the-art materi-als selection, manufacturing, logistics and ser-

vice. Our international team has the knowledge and the commitment to support your company and customers globally. Let Fenchem be your trusted partner in supplying the highest quality ingredients—on time and at a great price.

Naturally…Making Healthy Taste Great™ is the core of Flavor-Health’s mission to create natural flavor solutions that help food and beverage manufacturers deliv-

er healthier products without compromising the taste experience. Through innovation, technology and consumer insights, we take ingredients found in nature to create bitter-balancing, sodium-re-duction and sweet-enhancement solutions. Our natural flavors allow for a significant reduction in sugar and salt of up to 50%, and our bitter-balancing systems mitigate the off-taste of healthy ingredients, such as proteins, minerals, vitamins and polyphenols. Learn more at www.FlavorHealth.com.

FutureCeuticals, Inc. is an indus-try leader in the research, develop-

ment and manufacture of fruit, vegetable and grain-based products for the functional food, cosmetics and dietary supplement mar-kets. With over 1,500 acres of farmland and over 1,000,000 sq ft of manufacturing and research facilities in Illinois, Indiana, Wisconsin, California and Europe, we are vertically integrated from field to fin-ished product and offer a comprehensive line of fruit, vegetable and grain-based powders, extracts and blends.

Givaudan is the global leader in the creation of flavors and tastes. In close collaboration with

food and beverage partners, it develops tastes that delight consum-ers the world over. Strategically focused on Health and Wellbeing, Givaudan is investing in advanced solutions for flavorful, high-pro-tein products and next-generation protein sources. With a passion to understand consumers’ preferences and a relentless drive to innovate, Givaudan is at the forefront of creating flavors that “engage your senses.”

As consumers interest in nu-trition and general wellness grows, Kerry is responding with a focus on Taste & Nutrition. We are experts at

placing the science of nutrition at the forefront of food and beverage

Global Food Forums, Inc. wishes to thank the following sponsors of this 2017 Protein Trends & Technologies Seminar Summary:


product development. Kerry began as a dairy co-operative in 1972 and has strategically grown to be a leading global supplier with an extensive protein offering, including a portfolio of dairy and plant-based protein solutions developed for a wide variety of applications.

Our commitment to excellence in flavor products had a humble beginning,

but this start has taught us the meaning of building strong ties to our customers, our friends and the community. Mother Murphy’s is large enough to meet the needs of global players and small enough to be responsive to each and every one of our customers, no matter their size. Mother Murphy’s is a one-stop shopping source for new and existing flavors. Our chemists are standing by to savor any flavor—and replicate it—molecule by molecule, with the fastest turn-around in the industry. Add our willingness to do small batches and our determination to meet and beat competitors’ prices, and you’ll know why we’re the choice of industry giants, whether in baking, beverage or tobacco.

RiceBran Technologies (NASDAQ: RIBT and RIBTW), is a global leader in the production and marketing of value added ingredients derived from stabilized rice bran. RIBT has proprietary and patented intellectual property that enables the conversion

of rice bran, one of the world’s most under-utilized food sources,

into a number of highly nutritious human food ingredients, which are vegan, non-GMO-verified, gluten-free and make “Whole Grain Rice” and “Brown Rice Flour” packaging claims possible. www.ricebran-tech.com

For more than 100 years, Tatua has been focused on building the future of specialized dairy ingredients and dairy foods. Tatua dairy herds graze fresh New

Zealand pasture every day; no genetically modified feeds or artificial growth hormones are used; and our quality system is recognized globally for its comprehensive standards. Our increasingly wide range of products and development capabilities, coupled with our nimble and innovative development resources, deliver the highest quality and most consistent ingredients for your applications. Our product portfolio encompasses foundational proteins, including Ca-seinates and Whey Protein Concentrate, as well as a full complement of Whey and Casein Hydrolysates, Specialized Milk Protein Con-centrates and Specialty Proteins such as Lactoferrin. Coupled with our unique Dairy Flavor Ingredients, we offer complete solutions for delivering the highest quality protein ingredients with superior flavor profiles—a major challenge for today’s food and nutrition markets. Regional Tatua subsidiary offices support your sales and technical service requirements from bench to production and look forward to collaborating with your teams to bring value and differentiation to your business. www.tatua.com

Additional Resources

Resources on Protein Ingredient TechnologyGlobal Food Forums’ website (www.GlobalFoodForums.com) focuses on topics related to clean labels, sweeteners and pro-teins, the foundations of its three events. The site has a wealth of information from past presentations by high-profile indus-try experts, as well as trends and statistics related to GFF’s core conference topics.

Visit the Store!Since its first Protein Trends & Technolo-gies Seminar and Clean Label Conference held in 2013, Global Food Forums, Inc. has offered unique, practical information for use in the development of food, beverage

and nutritional products. The majority of presentations focus on applied food science and technology. Links to pdfs of these presentations and conference summaries can be accessed at www.globalfoodforums.com/store/ or by scanning the QR code, left.

Protein Sampling StationProducts—Online! One of the most popular aspects of the Seminar: Many new prod-ucts promoting their protein content have been introduced in Global Food Forums’ Protein Sampling Station during the Protein

Trends & Technologies Seminars. To see and read about these products online, go to www.globalfoodforums.com/trends- new-protein-foods-beverages-nutritional-products-2017/, also https://goo.gl/rpV53F or scan the QR code, left.

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2018 Protein Trends & Technologies Seminar May 22-23, 2018 Westin Hotel, Itasca, IL., USA

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15308 El Prado, CA 91710 Email: [email protected] Fenchem, Inc.

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New 2017 R&D Report: Protein IngredientsNew market research conducted by NSM Research, Inc. surveys R&D and food application

formulators on their attitudes, formulation issues and future trends, as related

to their use of protein ingredients. This 87-page Global Food Forums® R&D Report:

Protein Ingredients is now available. For more information go to:

http://goo.gl/WEJ4KQ or contact Jenny Stricker at [email protected]

or +1.800.799.9671 ext. 1.

www.globalfoodforums.com/CleanLabel

www.globalfoodforums.com/SweetenerSystems

Documents

2017 PTT FwP cover.pdf 1 7/17/2017 1:38:06 PM › wp-content › uploads › 2014 › ... · 2018-05-23 · How Consumer Demand for Healthier Food Impacts Protein Use in Foods &